Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
What You Need
Original recipe yields 8 servings
2 cans (14.5 ounce) fire-roasted diced tomatoes
1 cup salsa
1 tablespoon chili powder
8 (8 inch) flour tortillas
1 tablespoon canola oil
1 cup peeled, chopped butternut squash or sweet potato, peeled, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounce) black beans, rinsed and drained
1 cup shredded cooked chicken
1-1/4 cups shredded Monterey Jack cheese, divided
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Let's Make It
Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
Stack tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.
Bake tortillas about 10 minutes or until warm.
Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until heated through.
Reynolds Kitchens Tip
Baked cheesy enchiladas may taste delicious, but can be messy when it's time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350 degrees F and enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.